I didn't have it licked then, but I licked it last Saturday. My Smoke 'n Pit comes with two large holes in each side of the lid. I'm not sure what they are there for (to install some sort of rotisserie attachment?), but I sealed those babies up with some aluminum flashing and JB Weld. I cooked again this Saturday for around 9 hours, and I only had to add a little more charcoal every hour or so. I maintained a near constant temp of 225 all afternoon. It almost never spiked; it dipped a few times but came right back up if I added some more fuel and opened the vent a little wider.
I went through one 10 pound bag of Royal Oak and a few oak sticks from my yard for flavor all day, so that smoke cost me 5 dollars in charcoal. I can live with that.
I made another corned beef brisket, another fatty (bigger and fattier!), a tray of ABTs, and some brined chicken breasts. Everyone was well pleased. It couldn't have gone better. Really happy with this smoker now.